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Monthly Archives: November 2015

Portuguese Custard Tarts

Posted on November 30, 2015 Posted in Portugal, Tarts .

Portuguese Custard Tarts

Portuguese Custard Tarts recipe

Portuguese Custard Tarts (aka Pastéis De Nata) are not only Portuguese traditional delicious sweet treats they are super easy to make!

The background of these lovely treats is quite interesting. They were created back in the 1800’s when egg-whites were used for starching of clothes, therefore egg yolks were in the abundance. Due to this the leftover egg yolks were used to make cakes and pastries – where Portuguese Custard Tarts was one of these treats.

There have been many alterations to the recipe over the years (etc speckled with Cinnamon) however I believe the original flavor mix is the best!

 

Ingredients:

  • 165g sugar
  • 185g water
  • 2 lemon peels
  • 1 tsn vanilla essence
  • 35g corn flour
  • 375g milk
  • 3 egg yolks
  • 1 sheet of puffy pastry

Method:

  1. Preheat the oven to 200c degrees and spray a 12 capacity muffin tin with oil spray.
  2. Place the sugar, water, lemon peel and essence in a pan on a high heat on the stove, stir constantly until boiling.
  3. Conclude the stirring and let the syrup thicken up for a few minutes.
  4. Take off the heat to cool slightly.
  5. Place the corn flour, milk and egg yolks in a bowl and whisk with a hand whisk until well combine.
  6. Pour the milk mix into the saucepan with the sugar syrup and whisk with the hand whisk until the sugar syrup has dissolved into the milk mix.
  7. Place the saucepan on the heat and on high stir continuously until the mix thickens and boils (about 5 mins), set aside to cool.
  8. Fold the pastry sheet in half and roll up at the short end tightly into a log shape.
  9. Trim the edges of the log and cut circles 1cm thick. You will have 12 rounds.
  10. Lay the pastry flat on the bench and using a rolling pin roll out to 10x10cm circles.
  11. Press the pastry into the muffin tin holes and lightly press in place.
  12. Spoon the custard mix into the pastry cups.
  13. Place the tin in the oven for 25 minutes or until the tops of the custard gets dark golden.
  14. Allow to cool and enjoy!

Portuguese Custard Tarts

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Custard Tarts recipe.

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe.

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Portuguese Custard Tarts recipe

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Portuguese Custard Tarts recipe

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Tags: custard, portugal, Portuguese Custard Tarts, tart, traditional .

Orange Blossom Polenta and Yoghurt Syrup Cake

Posted on November 23, 2015 Posted in Cakes .

Orange Blossom Polenta and Yoghurt Syrup Cake

Orange Blossom Polenta and Yoghurt Syrup Cake recipe
 
The idea for this cake actually came from a desire to make a cake that heroes the orange in its entirety. I wanted to make a cake that yelled orange flavor while also using the whole orange – skin and all.
Now using the whole orange is not a new thing but seems to get forgotten often and has such beneficial properties to it.
The orange blossom provides a lovely floral ascent to the orange fruit and the polenta and yoghurt work with the cakes core texture .

I also used gluten free flour to make this qluten free friendly.

Ingredients:

Cake:

  • 5 oranges
  • 250g butter
  • 110ml honey
  • 45ml orange blossom water
  • 165g brown sugar
  • 165g flour
  • 1 tsn baking powder
  • 130g almond meal
  • 130g polenta
  • 3 eggs
  • 300ml yoghurt
  • Extra 40g brown sugar

Syrup:

  • 65g sugar
  • 60ml orange juice
  • 25ml orange blossom water

 

Method:

  1. Place the oranges into a large pot on the stove and fill with water until the oranges are covered.
  2. Turn the heat to high until the water is boiling then down to a gentle simmer.
  3. Place the lid on the pot and leave to simmer for 45 minutes or until the oranges are soft (a knife should glide easily through the skin).
  4. Place 2 oranges that have not bursted aside and place the remaining 3 oranges into a food processor until smooth. Spoon mix into a bowl and leave aside to cool.
  5. Pre-heat the oven to 180c degrees and line a cake tin with baking paper.
  6. Meanwhile place the butter at room temperature in a bowl with the sugar and with electric beaters whisk until light and fluffy.
  7. Add the honey and orange blossom water and beat until well combined.
  8. Add the flour, baking powder and beat until combine.
  9. Add the almond meal, polenta and eggs and beat until well combined.
  10. Lastly, add the cooled orange puree and the yoghurt and stir until well mixed.
  11. Cut the 2 oranges once cooled into thin slices and spread out on baking paper on a baking tray.
  12. Sprinkle the extra brown sugar on the flesh of the orange and place in the oven on the bottom shelf.
  13. Pour the cake batter into the prepared cake tin and place in the oven on the top shelf for 1 hour or until a skewer inserted into the cake only just comes out clean.
  14. Leave the cake aside for 15 minutes then invert onto a cooling rack.
  15. Remove the orange slices from the oven, you will know they are ready when they are almost dried before they brown.
  16. Place the slices on top of the cake.
  17. To finish the cake place the syrup ingredients into a saucepan on a simmering heat until the syrup thickens.
  18. Pour the syrup over the cake and enjoy.

 

Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Orange Blossom Polenta and Yoghurt Syrup Cake recipe

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Tags: cake, orange, orange blossom, Orange Blossom Polenta and Yoghurt Syrup Cake, polenta, syrup, yoghurt .

Rosemary Apple and Olive Oil Cake

Posted on November 16, 2015 Posted in Cakes .

Rosemary Apple and Olive Oil Cake

Rosemary Apple and Olive Oil Cake recipe

After some recent experimenting with Basil, Earl Gray, Jasmine and Green Tea I’m not surprise that I have also taken an interest in more spice and herb kitchen staples. The latest fixation – Rosemary. So I went a bit Rosemary baking crazy on the adventure with plenty of trial and error until I finally came up with a recipe that ticked all the box.

I was so sure the Chocolate and Rosemary cake experiment would be the strongest, but was triumphed by the Apple Rosemary and Olive Oil Cake.

The flavour of this cake is very interesting and addictive with a savory twist. While the apple provides a delectable and delicate texture.

Rosemary Apple and Olive Oil Cake recipe

Ingredients:

  • 760g peeled and diced apple pieces
  • 4 eggs
  • 160ml olive oil
  • 2 tsn vanilla
  • 4 tsn dried rosemary
  • 270g sugar
  • 100g flour
  • 80g self raising flour
  • 60g ground almonds

Apple Crisps:

  • 40g butter
  • 40g sugar
  • 250g peeled and thinly sliced apple

Icing:

  • 500ml mascarpone cheese
  • 100ml honey
  • 1 tsn vanilla essence

 

Method:

  1. Pre-heat the oven to 180c degrees and line a 20cm cake tin with baking paper.
  2. Peel and diced the apple into small pieces and set aside.
  3. Place the rosemary into a mortar and pestle and grind until fine.
  4. Place the eggs, olive oil, vanilla, ground rosemary and sugar into a bowl and beat with electric whisk for 2 minutes of until the mix is light and fluffy.
  5. Sieve in the flours and ground almonds and whisk with a hand whisk until just combine.
  6. Add the apple and stir until just combine.
  7. Pour the mix into the cake tin and bake for 1 hour or until a skewer inserted into the middle comes out clean.
  8. Place the cake onto a cooling rack until cold.
  9. To make the apple crisps use a mandolin to finely slice the apple and place in a saucepan on a medium heat with the sugar and butter.
  10. Stir until the butter and sugar mix is soaked into the apple, then place the apple onto baking paper and place in the oven for 10 minutes or until the apple begins to golden.
  11. Remove the apples and set aside to cool.
  12. To make the icing place the mascarpone, vanilla and honey into a bowl and using electric beaters whisk until peaks form.
  13. Cut the cake in half horizontally and spread with half the cheese mix.
  14. Place the 2nd cake layer on the top of the cheese icing layer and top with the remaining cheese.
  15. Scatter the apple crisps over the top of the cake and enjoy.

 

Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Rosemary Apple and Olive Oil Cake recipe

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Tags: apple, olive oil, rosemary, Rosemary Apple and Olive Oil Cake .

Chocolate Chai Ice-Cream Sandwich

Posted on November 9, 2015 Posted in Ice-cream & Sorbet, Ice-cream cake .

Chocolate Chai Ice-Cream Sandwich

Chocolate Chai Ice-Cream Sandwhich recipe

This recipe is like a premium-class version of a maxibon. My favorite ice-cream is definitely the maxibon, the soft biscuit sandwiched with ice-cream side is just amazing!

To give it a prestige makeover I decided on the beautiful flavour mix of chai, ginger and chocolate.

If you make this cake I can guarantee that you will opt for this treat every time over a maxibon!

Chocolate Chai Ice-Cream Sandwhich recipe

 

Ingredients:

Sponge:

  • 4 eggs
  • 150g sugar
  • 50g flour
  • 1 tbsn cocoa powder
  • 1 tsn chia spice powder

Extra:

  • 100g chocolate ripple biscuits
  • 10g chai powder

Ice-Cream:

  • 480ml thickened cream
  • 170g dark chocolate
  • 4 egg yolks
  • 2 eggs
  • 100g sugar
  • Extra, 70g grated dark chocolate
  • 40g chia spice powder
  • 1 tsn ground ginger

 

Method:

  1. Pre heat the oven to 180c degrees and line a 30cm x 30cm cake tin with baking paper.
  2. Place all the sponge ingredients in a bowl and using electric beaters on low whisk for 60 seconds.
  3. Pour the mix into the cake tin and bake for 10 minutes.
  4. Remove from the oven and leave the sponge in the tin for 10 minutes then invert onto a cooling rack.
  5. Line a 15cm x 25cm cake tin with 2 layers of aluminuim foil allowing for overhang.
  6. Cut two 14cm x 25cm pieces of the sponge and place one piece in the lined cake tin.
  7. Place the biscuits and 10g chai powder in a food processor and blitz until the mix resembles breadcrumbs.
  8. Sprinkle 40g of the chocolate crumbs over the sponge and place in the freezer.
  9. Place 180ml of the cream in a bowl in the microwave and heat until boiling. Add the chocolate and stir until smooth and glossy.
  10. In another bowl with electric beaters whisk the egg yolks and eggs with the sugar until light and creamy.
  11. Slowly pour the cooled chocolate mix into the egg mix while the beaters are going.
  12. Place the mix in the fridge for 30 mins to thicken.
  13. Beat the remaining 300ml cream until peaks form.
  14. Add the extra grated dark chocolate into the cream as well as the chai powder and ground ginger. Fold until combine.
  15. Fold the cream mix into the chocolate egg mix until combine.
  16. Pour the mix into the cake tin on top of the sponge and smooth the top with a spoon.
  17. Place in the freezer for 15 minutes or until almost set.
  18. Sprinkle 40g chocolate crumbs oven the top of the ice-cream.
  19. Place the 2nd sponge on top of the ice-cream and place back in the freezer for 2 hours or until completely firm.
  20. To serve invert the sandwich onto a platter, remove the aluminium foil and slice thickly.
  21. Sprinkle the remaining chocolate crumbs over the sandwich to serve.

 

Note:

  • You can decorate with a dust of cocoa powder on the top.

 

Chocolate Chai Ice-Cream Sandwhich recipe

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Chocolate Chai Ice-Cream Sandwhich recipe

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Tags: chai, Chocolate Chai Ice-Cream Sandwhich, ice-cream, sandwich .

Chia Spiced Crispy Slice

Posted on November 2, 2015 Posted in Slice .

Chia Spiced Crispy Slice

Chia Spiced Crispy Slice recipe

 

You may have already noticed but I do like the mix of spices that make up chai. I have made amazing chai latte cupcakes and spiced chai cakes (recipe yet to be rleased stay tuned) but have gravitated towards these flavors yet again!

This recipe itself have evolved from a chocolate and chestnut roll cake using marshmallows and rice bubbles to a chocolate and chestnut rice bubble crisp slice to somehow a crispy slice but with chai spices.

To ensure the slice was sturdy I added a white chocolate layer, which actually excelled the chai flavors.

Ingredients:

  • 60g butter
  • 280g vanilla marshmallows
  • 1 tsn vanilla essence
  • 1 tsn ground cardamom
  • 1 tsn ground cinnamon
  • 1 tsn mixed spice
  • ½ tsn ground ginger
  • ¼ tsn ground nutmeg
  • ½ tsn ground cloves
  • 5 cups rice bubbles

Topping:

  • 50g butter
  • 190g white chocolate

 

Methods:

  1. Line a 20cm x 20cm square slice tin with baking paper.
  2. Place the butter, marshmallows, essence and spices in a bowl and heat in the microwave for 45 seconds or until the marshmallows swell to double size.
  3. With a spoon mix the ingredients until a smooth fluffy paste is made.
  4. Add the rice bubbles to the mix and stir until well combine.
  5. Spoon the mix into the prepared tin and using fingers push the mix down to a solid flat base.
  6. Place the butter in the microwave and heat until bubbling.
  7. Add the white chocolate and leave to melt for 1 minute.
  8. Stir the chocolate mix until smooth and glossy and pour over the top of the rice bubble base.
  9. Place in the fridge for 1 hour to set before cutting.

 

Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Chia Spiced Crispy Slice recipe

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Tags: chai, Chia Spiced Crispy Slice, rice bubbles, spices .

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